Fennel Pork Stew
Ingredients
- 8 cups thinly sliced fennel (2-3 medium bulbs), plus 1/4 cup chopped fronds
- 1 medium onion, halved and thinly sliced
- 2 1/2 pounds pork shoulder or Boston butt, trimmed of excess fat and cut into 2-inch chunks
- 1 ½ teaspoons kosher salt, divided
- 1 ½ teaspoons freshly ground pepper, divided
- 2 tablespoons extra-virgin olive oil, divided
- ¾ cup dry white wine, such as Sauvignon Blanc
- 4 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons finely chopped fresh oregano
- 1 28-ounce can whole tomatoes, drained
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